Gorgonzola Crostini

Gorgonzola Crostini

Gorgonzola Crostini

This is so freaking easy, well at least I think so. OK, I usually keep caramelized onions and a roasted garlic butter on hand in the refrigerator for when I get a creative hair up my butt. You know I make a lot of my creations with left overs, that's just how I think and it for me. Plus it helps to stretch the all might dollar.
Preheat oven to 400 degrees
1 sweet or sourdough baguette (day old, or not, sliced thin)
1 teaspoon roasted garlic butter spread on each slice
1 caramelized onion ring per slice
1 small chunk of Gorgonzola on each
drizzle with olive oil and bake for 20 - 25 minutes (watch melting)

Volcano Cheese Sauce

Volcano Cheese Sauce

Volcano Cheese Sauce

I have been experimenting with this recipe for over 6 months now. Somehow I got it inside me to create super bowl party food and this was one of the items I came up with, so far.
1 yellow onion-large (saute)
3 strips of thick bacon (sauteed after onions and before ground turkey)
1 lb. ground turkey (brown)
salt and pepper to taste
drain grease and add in:
1 tablespoon Worcestershire sauce
1 tablespoon tiger (chili) sauce
1 jar medium heat cheese sauce
1 cup shredded sharp cheddar cheese
1 cup (cubed) Velveeta
4 jalapenos (minced) with seeds - start with less and layer heat accordingly
2 Thai chili peppers (minced) with seeds - start with less and layer heat accordingly
simmer on low for 30 minutes
serve with tortilla chips, crostini or sliced baguette

Spinach Lasagna

Spinach Lasagna

The sauce is a simple marinara with tomato paste, fresh minced garlic and dried ground herbs. Now for the warm gooey part, the cheese sauce, well it starts with a ricotta béchamel. Saute minced garlic, butter and baking soda in a hot pan. Add water slowly to thicken and layer in ricotta, shredded Parmesan and water - rinse/ repeat until ricotta tub is empty, oh and don't forget the fine ground black pepper, fresh chopped Italian flat-leaf parsley and a touch of nutmeg!

Layer, layer and layer; marinara, noodles, marinara, fresh spinach, fresh mozzarella scattered throughout, béchamel, sprinkle with a little shredded Parmesan. Top layer should finish with béchamel, mozzarella and Parmesan.
Bake uncovered at 375 for almost 1 hour, watch time as you get close to check for golden brown bubbliness, yes I said bubbliness. I think I could have doubled the minced garlic, or even maybe roast a couple whole bulbs of garlic next time.

BBQ Oven Ribs with Peach Apricot Marinade

BBQ Oven Ribs with Peach Apricot Marinade

So I was going through the fridge and found some leftover roasted peaches and half a jar of apricot preserves and thought, good enough for a marinade. You could really taste the sweetness deep inside under a layer of honey and Daddy Sam's Slop It On Sauce. BBQ oven ribs are not bad when you don't have a grill. Marinated for 2 days in a peach/ apricot compote with fresh rosemary and black pepper. Seared in a hot pan with olive oil and then finished in the oven; layered with honey, Daddy Sam's SLop It On Sauce and covered with aluminum foil in a 400 degree oven for 1 hour. Tender, juicy and almost always no leftovers.